What About the Turnip?

Turnips have not been one of those vegetables that I would make a trip to the grocery for. But I had something last night at a restaurant with turnips that was amazing, and something I will be trying soon at home and in a blog for you! So, what about the turnip?

Turnip - Photo from TheBittenWord.com

The turnip is in the family Brassica rapa, and is a white taproot with a blush on the shoulders. This blush is due to exposure of the root to sunshine. Turnips are actually part of the cabbage family. The green tops are edible as well and resemble mustard greens in flavor. The root is high in vitamin C, while the tops are high in vitamin A and calcium.

Depending on where you are in the world, there are a number of ways to enjoy this vegetable. Pickled turnips are very popular in not only Japan, but Lebanon as well. In the southern United States they stew the turnip root, and they cook the greens with ham hocks or a fatty piece of pork. And they enjoy the greens with vinegar. In the country of Austria they shred the raw root and use it to flavor a remoulade. In England and Scotland they are served mashed. In India they include the turnip in a dish called shab-daig which is a mutton based dish.

To grow turnips, I discovered that the best time to plant this vegetable is in the middle of June. They grow really well in poor soil where other plants would not flourish. And, they are an easy plant to grow. If you try these, thin them to about 8″ apart. And, keep them free of weeds.

Stay tuned for an upcoming blog on a side dish made with turnips!

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